Preserved lemon gremolata

Preserved lemon gremolata

By
From
Arabesque
Photographer
William Meppem

Gremolata is traditionally used to finish off the Italian dish osso buco, adding a sharp tangy counterpoint to the marrow-rich sticky dish. It can be used equally well with wintry braises and stews.

Ingredients

Quantity Ingredient
1 Preserved lemons with honey, finely chopped, skin only
1 cup parsley leaves, finely chopped
1 teaspoon sumac
2 garlic cloves, finely chopped

Method

  1. Mix all the ingredients together and use as soon as possible for freshest flavour.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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